Friday, October 3, 2014

2014 CSA Share 16

2014 CSA Share 16

We've got a great share this week, with lots of ingredients to make soup 
 to warm you during this cold fall weather we've been having--beets, carrots, and new this week, celery! Lots of greens, peppers, and winter squash. This week is the last of the delicata squash, so enjoy! 



Celery


NEW THIS WEEK!Celery is used around the world for the crisp leaf stalks, though in Europe it is more common to grow it for its bulb. The leaves are strongly flavored and can be used as a flavoring in soups and stews or as a dried herb. Celery can be stored for up to seven weeks in the fridge. Celery, onions, and bell peppers are considered the holy trinity of Cajun cuisine, or, try celery, onions, and carrots for the base of a great soup! 


Beets


Beets this week! Try them grilled, boiled, or roasted. We like them best shredded raw on a salad!


Green's Mix


This week we have a mix of greens from the farm, including spinach, arugula, romaine, and bibb lettuce. 


Arugula


Arugula is a pungent, peppery flavored green originating from the Mediterranean. Spice up any salad, sandwich, or pizza with some Arugula! For a pizza topping you can add it just before baking or immediately after. Also eaten raw, coarsely chopped in pasta in Italy. With salad--try it with some mozzarella cheese, pine nuts and sun dried tomatoes!

Carrots


These orange delights are a very popular vegetable.  They are wonderful, and sweet, when eaten raw.  For a real treat try glazing the carrots with stock and butter, yum. This week we have orange and purple carrots for you to enjoy!


Delicata Squash


The Delicata Squash is a variety of butternut squash.  It is an easily prepared vegetable, no need to peel this squash, with a rich taste that is ideal for Roasting or being caramelized.  The roasted squash recipe below is absolutely delicious and super simple! These are the last of this squash for the year, so enjoy them now or cure for storage! 

Roasted Squash Recipe


Spaghetti Squash


 The Spaghetti Squash is a very unique vegetable, a cross between string cheese and pasta, with a mild flavor.  When you roast the squash in the oven, cut it in half and roast flesh side down for 30-40 minutes at 450 degrees, you can then scrape the squash flesh with a fork and it separates into spaghetti like strands of squash.  These can be then eaten with pasta sauce as a delicious meal!

How to cure squash for storage

Peppers-Bell, Jalapeno, Cayenne, Ancho and Anaheim


Lots of peppers this week! This week we have bell peppers, lots of jalapenos for more jalapeno poppers, cayenne, and some large stuffing peppers (ancho and anaheim). For those of you who don't like hot peppers, we definitely recommend these. Try making Chile Rellenos, you grill the pepper, let it "sweat" out its heat in a plastic bag, then peel off the skin. This makes the peppers much much less hot and delicious when filled with cheese and fried! 

Chile Rellenos


Eggplant


We have a dark purple variety and a white variety, perfect for ratatouille or eggplant Parmesan. Raw eggplant can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. The flesh is smooth and meaty, capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes and making it a great meat substitute for vegan and vegetarian dishes!


Kale


This green became a favorite for us at the farm Farmer Don certainly came to love it.  There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with  butter, salt, pepper, and some red pepper flakes and sauteing for a few minutes for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips

Fresh Herb Bundle

We've got  bunches of parsley, Italian basil, and catnip this week, enjoy!  

Can't use it all? Here's a simple How-To on drying your own herbs

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